Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment.
(2024)
Journal Article
Čermáková, E., Mukherjee, S., Nováková, D., Horká, P., Zdeňková, K., & Demnerová, K. (2024). Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment. Journal of Agricultural and Food Chemistry, 72(22), 12788–12797. https://doi.org/10.1021/acs.jafc.4c01410
Fish from the pike ( ) genus are valued in gastronomy for their superior meat quality. However, they can cause allergic reactions in sensitive consumers. This work aimed to fill the gap in the detection of pike allergens using molecular-biological te... Read More about Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment..